It’s been a while since I posted about my progress as a gluten-free baker, but I have been making and eating many experiments since I last posted. I’ve made a list of GF baked items that I need to make, many of which are very basic, and top of the list was one of my wife’s favorites: Sticky Buns! I’ve never had sticky buns before so she was my official taster, and I made her a very happy taster. The recipe was based on this one from Gemma Stafford;
I substituted Namaste GF 1-for-1 flour (3 cups) and also added a little almond flour (1/2 cup) for better texture and moisture, instead of regular wheat flour. My wife is also allergic to Pecans so those are sliced almonds on top. It only makes a small batch and didn’t rise very much so I only had eight sticky buns for my test group (family & friends) to eat. Three of those testers banged the table in delight, so I assumed this to be a winner of a recipe.
Here are the ingredients with my substitution in place;
- 1 cups milk
- 2 teaspoons dried yeast
- 2 teaspoons salt
- 2 large eggs , lightly beaten
- ¼ cup honey
- ½ cup butter, melted
- 3 cups GF 1-to-1 flour
- 1/2 cup almond flour
Caramel Topping and filling
- ¾ cup butter, melted, plus more for sides of the pan
- 1 ¼ cup brown sugar
- ⅓ cup honey
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups chopped almonds
I highly recommend perusing Gemma’s site and watching her videos as they are quite entertaining and educational.
This is a post bragging about my first weeks successes at the Sate Fair Baking Competition and what I entered for week two of the competition.
- Cinnamon Rolls = 1st
- Sourdough Sandwich Bread = 2nd
- French Bread = 1st
- Irish Soda Bread = 1st
- Eclairs = 2nd
- Maple Glazed Donuts = 1st
I’m very pleased with the cinnamon rolls taking a first place as they were not in the separate GF category, they beat out all other cinnamon roll entries. Likewise the Sourdough bread was in the general sourdough category and took second against wheat versions. The Irish Soda Bread, which I really enjoy, was in the GF quickbreads category, took 1st, but the Judge’s commentary was, “Good for gluten-free.” Kind of a back handed compliment, and exactly why I pushed myself to make tasty baked goods that could be enjoyed by everyone.
I moved way out of my comfort zone for some of the round two entries, and re-submitted the French Bread and Sourdough sandwich bread into different categories to see how well they stack up against the wheat bakers. Here are the new recipes;
Mini S’Mores Cakes
Sourdough English Muffins
The Mini S’Mores Cakes and the Sourdough English Muffins are adapted from recipes available at http://www.kingarthurflour.com/
The Mocha Roulade is from the wonderful food blog; https://cookingupthepantry.wordpress.com/ I highly recommend both of these sites.
Here are my round two entries getting packed up to travel.